Steak

Flank steak stars in a satisfying meal that guests can assemble to their liking. We are big fans of tomatillo salsas for their bright, slightly acidic flavor, which is complemented here by creamy avocado.

Look for sesame oil in the Asian foods section of the supermarket.

_Biftek à la Parrilla This recipe is excerpted from Shirley Lomax Brooks's book Argentina Cooks! We've also added some tips of our own below. This recipe uses only two ingredients for the marinade, yet the results belie the simplicity. Of course, steak is at its best when it is well marbled. Cuts such as beef filet, New York steak, porterhouse, or T-bone are recommended. _

Table 8 uses a dry-aged porterhouse (sold at well-stocked butchers). If it's unavailable, substitute regular porterhouse or Kansas City steak.

Link likes to use herbs from his garden in this recipe.

To make the prep easier, buy pre-sliced meat and vegetables; they're sold at some Asian markets. If you can't find pre-sliced meat, ask your butcher to slice it for you. Improv: Substitute bok choy for the cabbage, and onions for the leeks.

With just the right balance of sweetness from the pomegranate juice and sour notes from the sumac, this layering of flavors accomplishes the enviable task of enhancing the flavor of the steak without overpowering it.

The Standard Hollywood, which serves celebrities such as Heather Graham and Megan Mullally, has a trendy diner feel, but you'll find more than the burger special on the menu. Executive chef David Linville offers international treats like this salad with protein-rich lean flank steak.

Skirt steak is an incredibly flavorful cut of meat that cooks in minutes. And since this recipe calls for just 3/4 cup wine, you'll have plenty left over to serve with dinner.

Juicy skirt steak cooks up fast and has an amazingly robust flavor.

A common accompaniment to couscous, this fiery harissa-style relish is all you need to jump-start a simple steak dinner.

Editor's note: The recipe and introductory text below are from The Ethical Gourmet. To read more about the book, click here. Roaming the range foraging for grasses makes pasture-raised beef leaner and more intense in flavor. Grass-fed beef, with its lower fat content, cooks differently from conventional beef, so cook it slower, at lower temperatures. Its concentrated flavors make it an exceptional meat to serve in small, sliced portions as a spicy accompaniment to a grain and vegetable main course such as Pumpkin Basmati Rice Pilaf, Toasted Hard Red Wheat Pilaf with Caramelized Shallots, Figs, and Brazil Nuts, or Spice Whole Oats.

Harissa, a spicy North African chili-garlic condiment, can be found at some specialty foods stores and Middle Eastern markets. But it is very easy to make, too, as in this recipe.

The garlicky herb butter is similar to the butter served with escargots in southwestern France. IMPROV: When preparing the butter, try a shallot instead of garlic, and thyme instead of parsley.

It takes bold flavors to stand up to the smoky richness of grilled beef, and this salad delivers. A tangle of rice-stick noodles cradles Asian greens, apples, and mint, and tender slices of flank steak top things off. The finishing touch? A drizzle of sweet dressing tangy with fish sauce and fiery with red-pepper flakes.

A simple seasoning of salt and pepper leaves this steak ready for an assertive horseradish sauce. It's a great, simple choice for a special occasion.